Clean the mushrooms using a damp cloth and slice them evenly.

Heat a cast-iron skillet over medium heat. Add 1 teaspoon ghee or oil, then add the sliced mushrooms.

Sauté until all the moisture evaporates and the mushrooms are fully cooked and lightly caramelized.

Remove from the skillet and set aside to cool.

In the same skillet, add another 1 teaspoon ghee or oil.

Add the sliced onions and sauté until golden brown and caramelized.

Add the crushed garlic and sauté for another 1-2 minutes until aromatic.

Transfer the mixture to a plate and allow it to cool completely.

In a food processor, combine mushrooms, onion-garlic mixture, ginger, herbs, roasted chana dal powder, spices, and salt. Grind to a smooth paste.

Transfer the mixture to a bowl and place it in the freezer for 10 minutes.

This step helps the flavors meld and prevents the kebabs from turning mushy while cooking.

Heat a cast-iron skillet and add 1-2 teaspoon ghee or oil.

Place them gently on the skillet and cook for 2-3 minutes until the bottom is nicely browned.

Flip carefully and cook the other side until golden and crisp, adding ghee as needed.

In a blender, combine the cilantro, mint, garlic, roasted cumin, pink salt, and 1 ice cube. Blend until smooth and bright green.

Transfer the blended greens into a bowl and mix with Greek yogurt until well combined.

Taste and adjust salt if needed. Chill for 10-15 minutes before serving.